Spring Greens and Radish Salad with Mimosa Dressing

This light salad becomes a brunch item with the addition of the mimosa dressing. Pair it with the trout or corned beef recipe to complete your brunch menu.
By | March 01, 2016

Ingredients

  • 1 head frisee, stemmed, washed
  • 1 bunch water cress, washed, and stemmed
  • 1 bunch breakfast radish, sliced thinly
Dressing
  • ¼ cup Champagne
  • 3 tablespoons orange juice
  • Zest of half an orange
  • ½ shallot, fine diced
  • 2 tablespoons Dijon mustard
  • ½ cup extra virgin olive oil
  • Salt and pepper
  • 1 teaspoon minced tarragon

Preparation

In a bowl combine champage, orange juice, zest, shallot, Dijon and tarragon and whisk. While continuing to whisk slowly drizzle in olive oil, and season.

In another bowl combine lettuces and radish and toss with dressing, season with salt and pepper and serve.

Yields 4-6 servings

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Ingredients

  • 1 head frisee, stemmed, washed
  • 1 bunch water cress, washed, and stemmed
  • 1 bunch breakfast radish, sliced thinly
Dressing
  • ¼ cup Champagne
  • 3 tablespoons orange juice
  • Zest of half an orange
  • ½ shallot, fine diced
  • 2 tablespoons Dijon mustard
  • ½ cup extra virgin olive oil
  • Salt and pepper
  • 1 teaspoon minced tarragon